Using Hickory Nuts

[aj929rr]

I've heard of people using actual hickory nuts along with the wood while smoking. And/Or other various nuts. 1- is this true?
2- if so, do you leave the husk on the
nut?
Cause I have a whole 5 gallon bucket of hickory nuts

 

[bwsmith_2000]

AJ,
I've never used hickory but I have used pecans. They were out of the husk. At that time I was using an ECB. As I recall, I smoked some chicken and it was just OK. I have to qualify that though .... that was a long time ago and I might have used too many nuts. It was a little bitter like perhaps creosote. Why don't you give the hickory nuts a try and let us know how it turns out.

 

[aj929rr]

Thanks BW I will give it a try. I'm smoking two meatloafs so we'll see....

 

[zapper]

I have tried Pecans on the advice of an old timer. I too may have over done it and ended up with a bitter bite. This was back when I thought that more smoke was the answer and knew nothing about the "Thin Blue Smoke".

I have read that traditionally and regionally almost anything goes as a source of fuel or smoke flavor. Ya know, some folks have cooked on dried, er, ah, um, well, turds! Corn cobs is another one that I have heard of, but I have tried neither, thank you.

Back to the nuts, Hickory and Pecan that is. It was the shells or hulls that were used, the meat/fruit would have been too valuable to burn as the story goes (although round these parts it would seem like there is an excess) I may try Pecan shells again some day and this time I will keep the smoke in check.